Dear Jamie, I am really disappointed. Couscous is definitely not Greek. It comes from North Africa. To be honest with you, as a Greek, the first time I ate couscous in my life was in France and I was around fifteen years old. That being said this dish was delicious!
In this recipe, I gave blackened chicken a try and it was a big failure. This time, I watched how Jamie does it. I don’t have the right tool to beat my chicken breasts into snitchels, but it worked really well anyway. See that black crust? I am so proud of it!
There are a ton of vegetables in the couscous and they transform something as plain and boring like couscous and make it fresh and colorful. I could eat this every day. As far as the dressing goes, I added some more lemon and it was just enough. No complicated sauce needed.
Then, there was tzatziki. Tzatziki is Greek. However, traditionally, we don’t make it like that. For one, we strain the yogurt. Secondly, we add some garlic and some vinegar. Jamie’s version has a much milder taste and it’s a good recipe for a quick tzatziki that will be consumed right away. If you don’t strain your yogurt though, it won’t store very well.
All in all, this was a fresh light recipe, nice enough for a weekday dinner. Will I make it again? Yes, why not?
ps. Here’s what my lunch pack of leftovers looks like!